Pumpkin Custard

Today I roasted one of my pumpkins, pureed the delicious pulp, froze two fat quarts …

… and made pumpkin custard, which I served with a little coconut milk, since some was left over from the ::gasp:: recipe.

Yes, contrary to usual mode, I (mostly) followed a recipe to make this, an adaptation of my old herbal friend, Cindy Baker's recipe from her book, The Get Real Cookbook.

Pumpkin Custard

2 envelopes of unflavored gelatin

1 cup water

6 egg yokes

1 cup coconut milk

1/3 cup sugar

2-3 cups of pumpkin puree (I don't measure, I eyeball)

cinnamon

ginger

clove

Sprinkle the gelatin over the water and allow to sit and dissolve while you … in a sauce pan, whisk the egg yokes into the coconut milk over medium heat, add the sugar and continue whisking until thick. Blend in the pumpkin puree, remove from heat and add the gelatin water and spices (to taste) and blend well. Pour into individual servers, or into a pie plate (for a crustless, pie), or into anything you like. Refrigerate until firm. Serve in anyway in which you are inspired. Makes 8-10 servings … or less.

That's what I made today. Peace.